Potato and Spinach Curry

Finished potato and spinach curry served on a white plate.

From what I understand, this is typically served as a side dish, but it works well as a full meal for me. I could also see reducing the amount of potato and adding some shredded chicken or lamb, or black beans to provide some protein. Every recipe I researched had a different approach to the supporting ingredients, viscosity, and order and timings of the cooking. Therefore, I am not sure if there is an “official” standard recipe, or if it is more like different regions or even different families have their own take on the dish. My approach is a combination of multiple recipes along with some of my own contributions. The result is a fairly thick dish with a moderate amount of heat, (although you may adjust the heat to your liking), and an earthy spice mixture. I avoided some of the more involved spice preparations along with some of the spices or other ingredients that may not be as common in an American household.


Prep: 20 minutes
Cook: 30 minutes
Total: 50 miuutes


  • 3T olive oil
  • 1t cumin seeds
  • 2 dried Thai chilies (optional)
  • 4 small, Youkan Gold potatoes (about 1/2lb)
  • 1/2 medium white onion (about 1/2lb)
  • 1t salt, divided
  • 3 garlic cloves, grated
  • 1t ginger, grated
  • 1t tomato paste
  • 1t red or green Thai curry paste (optional)
  • 1/2lb chopped spinach (or 10oz bag of frozen)
  • 1 medium tomato (about 1/2lb), diced
  • 3T coconut milk or cream (optional)

Spice Mixture

  • 1t coriander
  • 1t cumin
  • 1t garam masala
  • 1t paprika
  • 1t red pepper flakes (optional)
  • 1t salt


  1. Heat olive oil, dried chilies, and cumin seeds in a large saucepan (12in) with a deep lip of at least 2 inches on medium heat until the oil just starts to smoke.
  2. Pat the potatoes dry with a paper towel and add to the oil. Cook for 10 minutes flipping the potatoes only once or twice. They should have some browning and not yet be tender enough to eat enjoyably.
  3. Remove the potatoes using a slotted spoon or spatula trying not to remove too much of the oil. Place on a plate or medium bowl and toss with 1/2t salt.
  4. Reduce the heat to medium low and add the onions along with the other 1/2t salt. Cook for 5 minutes stirring occasionally until the onions start to turn translucent.
  5. Add the garlic, ginger, tomato paste, and optional curry paste. Cook for 5 minutes stirring constantly.
  6. Add  the diced tomatoes and the reserved potatoes. Cover the saucepan and cook for 5 minutes or until the tomatoes are soft.
  7. Add the spinach, replace the lid (this is why tall sides on the saucepan are needed), and cook for 2 minutes.
  8. Remove the lid and cook for an additional minute stirring constantly until the spinach is just fully wilted. Avoid cooking too long as the spinach can get bitter. If you want to add the optional coconut milk or cream, do so during this last minute of cooking.


I watched a number of videos on YouTube on this and not all are referenced. The ones that provided the most guidance are listed here.


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